The Lounge at Four Seasons Hotel Kuala Lumpur has a fresh assortment of delicious delights. The team delivers all-new dessert events including an enhanced Afternoon Tea and a revamped menu of pastries and cakes, guided by Executive Pastry Chef Yann Roumanille’s strong vision and creativity.
With a career spanning traditional French patisseries, Michelin-starred restaurants and grand city hotels, Chef Yann now brings his famed “borderless” desserts to The Lounge. Experience the Mille-Feuille, a classic French pastry with a mango-and-coconut twist, as well as the Frangipane Tart, a scrumptious combination of raspberry mousse and frangipane almond cream cake laced with pandan.
The Bee Amandier, inspired by the legendary honeybees of Bar Trigona, strikes the eye with its radiant yellow shell, encasing a delectable combination of almond cake, trigona honey, and white chocolate. The Malaysian-inspired Chocolate Brownies combine the delicious aromas of MK2 pineapple with chocolate ganache and walnut.
The Macaroons, a French classic, are now available in two new flavours: Teh Tarik and caramel praline. The favourite Scones, a British teatime beloved topped with clotted cream, rose water butter, and mango jam, are also worth trying. The new Afternoon Tea, which exudes a stylish yet playful mood, is stunningly displayed on a pure white marble stand highlighted with rose gold fittings; a sophisticated reflection of The Lounge’s contemporary decor.
As explained by Che Yann, “Our new creations combine global inspirations with local flavours. ‘’International visitors can experience the vibrant tastes of Malaysia, while our local guests can enjoy world-class pastries that showcase staple ingredients in a whole new light.”
